Revolutionizing the festive table: A foolproof recipe for the perfect Easter cheesecake

Cheesecake is the undisputed star of holiday cakes. It plays a crucial role on Easter tables where, after serving żurek (soup), sausages, and eggs, guests crave something sweet. This recipe ensures you won't have to stress about any sinking, unevenness, or crumbling thanks to optimal proportions, leading to a cheesecake with a flawless consistency and taste.

Easter is a time for joy and celebration, and no holiday table is complete without a delicious cheesecake. How can you craft a creamy, fluffy masterpiece that will delight all your guests? Follow a few simple rules.

Select high-quality quark. If you're grinding it yourself, repeat it multiple times to achieve a smooth consistency. Employ room-temperature eggs. Separate the whites from the yolks and whisk the egg whites into stiff peaks to lend lightness and fluffiness to the cheesecake.

Bake the cheesecake at a temperature of 170-180°C. Avoid opening the oven during baking to prevent unexpected drops in temperature and potential collapse of the cake. Baking in a water bath works wonders for even baking, and it helps to prevent the cake from cracking on top.

This cheesecake recipe isn't only suitable for Easter. A perfectly light, flavor-packed, aromatic cheesecake makes for a satisfying dessert on any occasion.

Ingredients:

Base:

• 300g wheat flour,
• 200g butter,
• 100g sugar,
• 1 egg,
• 1–2 tablespoons cream,
• half a teaspoon of baking powder,
• salt.

Cheese filling:

• 1kg triple ground white cheese,
• 200g sugar,
• 1 pack of vanilla pudding,
• 4 eggs,
• 480ml of 30% cream,
• 2 tablespoons wheat flour,
• 2 tablespoons potato flour,
• 1 teaspoon baking powder,
• grated zest of 1 lemon,
• vanilla essence.

How to prepare:

1. Knead a crumbly dough with the listed ingredients for the base.
2. Form the dough into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
3. After this period, line a rectangular baking tray with the dough.
4. Mix the cheese, sugar, egg yolks, flour, baking powder, pudding, lemon zest, and vanilla essence for the filling.
5. In one bowl, whisk the egg whites into stiff peaks with a pinch of salt.
6. In another bowl, whip the cream until soft peaks form.
7. Carefully fold both fluffy mixtures into the cheese filling.
8. Spoon the cheese filling onto the dough.
9. Bake at 160°C for approximately 2 hours.
10. If the cheesecake starts to over-brown, shield it with aluminum foil, with the shiny side facing inwards.
11. After baking, let it cool down in the oven with the door slightly ajar.

Decorate the cooled cheesecake with chocolate icing or a dusting of powdered sugar. Enjoy your meal!